| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Pork, Scanned |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork roast (up To 3) |
| 1 |
tb |
Onion powder |
| 2 |
ts |
Sugar |
| 1 |
ts |
Ground allspice |
| 1/2 |
ts |
Black pepper |
| 1/4 |
ts |
Salt |
|
|
Guidelines at a Glance |
|
|
in min. |
|
|
per lb. |
INSTRUCTIONS
Combine all seasonings and rub over surface of roast. Spray bottom rack
with no-stick spray. Place roast on bottom rack. Pour 1 cup hot water into
glass bowl. Cook according to guidelines until internal temperature
registers 160-170*F. Remove roast from oven and cover with foil. Let stand
10 to
20 minutes before slicing.
:
:---------------------------------------------------------------
: Preheat Temp Time Rack use Yield
:
: yes 325* 30-35 Bottom 6-9
:
Copied from the files of Dianne Waller
Recipe by: American Harvester (convection oven instruction book) Posted to
EAT-L Digest by Dianne Waller <dwaller@FRONTIER.GULF.NET> on Aug 29, 1997
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